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Maftoul with Apricot & Spiced Roasted Squash

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  • 1 cup Roland® Maftoul (can be substituted with Roland® Israeli Couscous)
  • 2 Tbsp. + 1 tsp. Roland® Ras el Hanout Spice
  • 1 Acorn squash, or similar winter squash, cut into 1/2 inch dice
  • 1/2 tbsp. Roland® Pumpkin Seed Oil
  • 1 cup Dried apricots, quartered
  • 1 cup Golden raisins
  • 1 cup Toasted almonds
  • 1/2 tbsp. cinnamon
  • 1 tbsp. chopped fresh parsley
  • 1 tbsp. chopped fresh mint
  • Roland® Extra Virgin Olive Oil
  • Roland® Fine Sea Salt, to taste
  • Fresh ground black pepper, to taste
  • 1 tbsp. Roland® Ras el Hanout Spice
  • 1/2 tsp. Roland® Roasted Garlic Tahini
  • 1 tbsp. Roland® Extra Virgin Olive Oil
  • 1/2 tbsp. Don Bruno® Sherry Vinegar
  • 2 tsp. Roland® Pumpkin Seed Oil
  • Roland® Fine Sea Salt, to taste
  1. Preheat oven to 425°F.
  2. Soak raisins in water and cinnamon mixture for a minimum of 20 minutes.
  3. Toss diced squash in olive oil, 2 Tbsp. ras el hanout, salt, and pepper. Roast until slightly golden and fork tender, about 30 minutes.
  4. Bring salted water to a boil in medium sized pot. Add 1 tsp. of ras el hanout spice, maftoul, reduce heat, and simmer covered, for about 15 minutes. Stir frequently to prevent sticking to the bottom of the pot.
  5. For the dressing: Whisk together dressing ingredients until emulsified. Season with sea salt to taste.
  6. When maftoul is finished cooking, drain and rinse with cool water to prevent the grains from sticking together.
  7. Heat 1⁄2 Tbsp. of pumpkin seed oil in large pan. Add maftoul and lightly toast in the oil. Drain the raisins and add them along with the apricots to the couscous.
  8. Heat for several minutes, stirring frequently, until mixture is warm and apricots are softened. Add squash and toss to combine. Remove from heat.
  9. Toss maftoul in ras el hanout dressing until well coated.
  10. Sprinkle in fresh herbs and toasted almonds, setting aside some of each for garnish. Mix thoroughly and season with salt and black pepper to taste.
  11. Garnish and serve.

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